*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Initially I used chicken and it was excellent, so then I tried it using beef but I made the mistake of marinating it for too long :( I will certainly make it again however this time I will listen to Chef John's instructions.
I've got a couple of kids that as soon as you put an exotic name to a dish, they won't try it. This however, got them. This really is easy to make and so amazing. The depth of flavor in the beef is nothing short of exotic. I am the self proclaimed president of the International Onion Haters of the World so I left the onions out of it. Despite what my mother tried to tell me for years, you can indeed cook without onions and this dish is proof.
Pure happiness. This goes into our permanent recipe file. We made this with the peanut dipping sauce recipe, plain, white rice, and Allrecipes curried cashew, pear and grape salad. 2.3 lbs of beef made enough for 3, plus 2 hearty leftover meals.
I followed this recipe exactly [minus the lemon grass but substituted lemon zest] and the fish sauce is way too overpowering. I would actually eliminate the fish sauce if you don't care for that 'fishy' taste.
Just wonderful. Melt in your mouth delicious. Could not find lemongrass in my rural area would love to try it with it someday. Otherwise made it just as written. served with a peanut dipping sauce by Chef John.
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